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Daring Cooks February 2012|Patties!

Specifically, Rösti!

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

I have never made hashbrowns successfully.  I’ve managed to brown potatoes in a pan somewhat effectively on occasion, but I’ve never made a truly beautiful plateful of hashbrowns – until now!

This recipe for Rosti (which is a patty, but basically, it’s hashbrowns in one piece) is amazing; amazingly delicious, amazingly easy and amazingly inexpensive.  For about a buck and 30 minutes of time, you can have a beautiful plate full of fried potato.

There were many other patties included in this super fun challenge, and I encourage you to visit some other Daring Cooks to see what they’ve been up to!  Thanks Audax and Lis for another fun challenge – I can’t wait to make another Rösti soon!


Potato Rösti

Servings: makes two large rösti
adapted from a family recipe

The classic rösti; cheap, easy and so tasty.

1 kg (2½ lb) potatoes
1 teaspoon (5 ml) (6 gm) salt
2 teaspoons (10 ml) (6 gm) black pepper, freshly milled
1 large egg, lightly beaten
2 tablespoons (30 ml) (½ oz/15 gm) cornflour (cornstarch) or use all-propose flour
3 tablespoons (45 ml) oil, for frying


  1. Grate lengthwise the peeled potatoes with a box grater or a food processor.
  2. Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
  3. Return dried potato to bowl add the egg, cornflour, pepper, and salt.
  4. Mix until combined.
  5. Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
  6. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
  7. Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown. Repeat to make another rösti.


  1. Inma Miranda says:

    Wonderful Rosties, I am going to try your recipe soon

  2. I’m so glad that the rosti worked out so well for you, yes this old family recipe is a real keeper super simple, super cheap and most importantly superbly delicious. A wonderful result, great to hear that you can make one giant hashbrown now LOL LOL. Cheers from Audax in Sydney Australia.

  3. Mary says:

    That rosti looks really good–I like the crispy bits! That is funny about the llapingachos. i had never heard of them before going to Ecuador, but they were just the thing on chilly nights.

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